Apples, Apples and MORE Apples!
Yes, it's really that time of year again! This is exactly where we started last year, friends! To celebrate GFME's one-year anniversary, I rolled up my sleeves and decided to finally make the ever-elusive apple donut. Seriously, it is JUST NOT FAIR to have to watch my friends and family devour the apple-cider donuts they make at the apple orchard that we go to every year. So I made them BETTER.
I have made attempts in the past in making gluten-free (and dairy-free) donuts, but this one seems to be a brilliant success - or maybe I got really inspired by watching The Great British Bake-Off. They are rolled in sugar and it makes them more sparkly than Paul Hollywood's eyes! Enjoy these beauties, they are SO worth the calories!
Special Equipment needed
Donut Pan
Piping bag or ziplock bag
Ingredients
For the donuts
2 cups Namaste Foods Sorghum flour
1 cup Namaste Foods Brown Rice flour
1 cup Namaste foods tapioca flour
2 teaspoons xanthan gum
4 teaspoons baking powder
1 teaspoon salt
1 1/2 Tablespoons cinnamon
1 cup sugar
1/4 cup vegetable oil (I used avocado oil)
2 cups applesauce - divided
2 eggs
1/2 cup non-dairy milk (I used coconut milk)
2 teaspoons apple cider vinegar
1 large apple, cored and finely chopped - no need to peel
For the cinnamon topping
1 cup sugar
1 tablespoon cinnamon
1 cup applesauce
Directions
Preheat oven to 350F
In a large bowl, sift together the flours, xanthan gum, baking powder, salt and cinnamon. Stir in the sugar.
Mix together the oil, 1 cup of applesauce, eggs, coconut milk and vinegar.
Thoroughly combine the flour mixture with the applesauce mixture. You can use a mixer, but it's easy enough to mix by hand.
Fold in the finely chopped apple.
Lightly oil your donut pan. Spoon the batter into your piping bag, or ziplock bag. I used a piping bag without a nozzle, just the coupler to hold the bag steady, but a ziplock bag with a small piece cut off the corner will do the trick.
Pipe the batter into the donut wells and smooth out using the back of a spoon. Bake for 10-11 minutes or until the donuts spring back with lightly pressed. Cool in pan for 1 or 2 minutes before removing to a wire rack. You don't need to cool them completely, just cool enough to handle.
In a small bowl, pour about 1 cup of applesauce and in another small bowl, combine the sugar and cinnamon.
Dip each donut in the applesauce and then the sugar / cinnamon mixture. Return to wire rack to dry for 10-15 minutes. If they get a little soggy, you can dip them in the sugar / cinnamon mixture again.
HIDE THEM.